4/22/10

I wonder if anyone will read this post. I mean the photos kind of really speak for themselves without having to say anything. But I want to mention the thought process for this one, or rather the creation for this is from it's brother the pb chocolate cake w/ chunky pb cheese filling and chocolate ganache. Ever since I made that one I've always wanted to make a white version. When I say white version I mean a white chocolate ganache. Can't recall that I've ever seen anyone make a white chocolate ganache before--I'm sure someone has and I've wanted to as well. Keep in mind if you do make this, the white chocolate ganache is a frisky, impatient little one. It needs constant stirring and monitoring; it's not that easy to get the right consistency like its dark chocolate brother. But once I did get it right it really was fun to watch it 'slowly' pour down the cake because it is REALLY thick and really slow to move. Almost like a melted fondant.

cook notes: If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven.

cream cheese filling (I halved all this as I only needed it for the filling)
8 ounces cream cheese , softened but still cool
5 TB unsalted butter softened, but still cool
1 TB sour cream
1/2 ts vanilla extract (I did not add this in)
1 1/4 cups confectioners' sugar (I sifted mine)
(I added in a large pinch of salt)
(I added in a handful of toasted coconut to this and chopped/toasted pecans)

For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment. (I did two regular cake pans)

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
In food processor fitted with large shredding disk (see below for mixer method), shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor workbowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.

For the frosting (See below for mixer method): When cake is cool, process cream cheese, butter, sour cream, vanilla, and salt in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add SIFTED confectioners' sugar and process until smooth, about 10 seconds. Then add in the toasted coconut and chopped pecans and stir.

Run paring knife around edge of cake to loosen from pan. Invert cakes onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.) (So, I spread frosting in between the two cakes nice and thick since I was going to put a white chocolate ganache on the top. Do what you like at this point use the frosting all over or just in the middle. There was a good amount of frosting left over, so I just went ahead and froze the rest)

MIXER METHOD
Instead of Step 3 above, follow these directions: Shred carrots using large holes of box grater (you should have about 3 cups); transfer carrots to bowl and set aside. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.

Instead of Step 4 above, follow these directions: When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.

Once the cakes were frosted in the middle I went ahead and let it chill in the fridge while I made the white chocolate Ganache and made some toasted coconut.

You can toast about ½ cup of moist coconut in the over at 350 degrees for about 10 minutes or until JUST brown. Set aside.

Melt white chocolate, heavy cream, and extract over a double boiler. Do not boil. You need to stir this A LOT. It will take a long time before it gets to a thick consistency.
Now if you want a little bit of shine to your Ganache add some butter into it just after you take it off the heat. When it’s melted then add butter and take off heat immediately. Stir to combine butter completely. Keep stirring. And stirring. I like to let my Ganache sit a bit before using; the longer it sits the thicker it gets.

assemble
Take the cake out of the fridge and gently pour on the white chocolate ganache. It should flow freely on it’s own or you can give it a little help with a wet spatula. This ganache is a lot thicker and slower to spread then it’s dark chocolate brother. So be patient with it and see how it flows. While the ganache is still at the soft stage make sure to add the toasted coconut on top before it hardens--optional of course.

Let ganache set up before slicing into it. When you are ready to slice into it, make sure to use a very sharp knife as this Ganache is thick and harder to cut.

Good lord that is one gorgeous looking cake. I love how thick both layers of the cake are and the ganache looks like it was well worth all the effort. I have never seen a white chocolate ganache. So did you keep this or did it go to the husbands office?

This really looks outstanding. I love white chocolate but have never tried it as an icing for carrot cake. I'm going to make it a point to visit here more often. I really love your blog. I hope you are having a wonderful day. Blessings...Mary

after staring at the pictures for a good three minutes, i did get around to reading your post. this is an excellent creation, as two of the things i love most in this world are carrot cake and white chocolate. bravo.

Yes, Dawn, I DO read all your posts! But I'm mainly interested in the white chocolate right now. I've worked with white chocolate before....think it's a royal pain. I make a raspberry white chocolate tart that is problematic I get it done though) and some white chocolate covered chocolate mint cookies I made and posted last Christmas. It hardens soooo fast, I had to keep reheating to dip the cookies. And they never turned out the way they did in the mag photo. (natch) Will definitely try adding butter for shine the next time though. It does take patience. Much simpler to use dark chocolate!

Carrot cake with cream cheese frosting is one of my favourite cakes! The addition of white chocolate is also a nice touch. It's moments like these when I wish I had a KitchenAid stand mixer. Call me lazy but I can't fathom the thought of having to mix all the ingredients with a hand whisk and then shred the carrots with a cheese grater...oy, my upper arms will ache after all that activity :)

Truly gorgeous. My husband's favorite cake is carrot cake and he loves white chocolate anything so this is just about perfect for him. Thank you so much for the white chocolate recipe. I can never get mine to a liquid enough consistency, no matter what recipe I use. Your photos are proof that you succeeded!

Drool! I always like white chocolate. I did a white chocolate ganache for an Opera Cake I made. I really like it. Long before I fell in love with chocolate, I lvoed whtie chocolate. I just love you think Dawn.

Everything on you blog looks so delicious and tasty, that I am obliged to switch of the computer now, otherwise I will go and open my freezer, where I have some extra ganache (although dark chocolate) frozen....I am glad that I found you, take care!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com